Tangy and Tasty Kale Salad
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Ingredients21 m servings 352
Original recipe yields 6 servings
- Combine olive oil, lemon juice, mustard, shallot, garlic, salt, and pepper in a bowl. Set dressing aside.
- Heat olive oil in a skillet over medium heat. Add almonds and cook until just browned, 1 to 2 minutes.
- Toss kale, Brussels sprouts, and toasted almonds in a bowl with the dressing. Add Pecorino Romano cheese and serve immediately or allow to sit about 30 minutes for flavors to meld.
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- Cook's Note:
- You can also toast almonds in a toasted oven.
Per Serving: 352 calories; 28.8 15.6 11.8 21 502 Full nutrition